I love this Japanese pancake. When we had them in Japan, they also had meat or seafood in them. This the basic recipe with cabbage only, and you can add what you like into the batter to make it your own.
This recipe calls for shredded cabbage, I do a cheat’s version and buy the coleslaw mix at the grocery store. Whatever I don’t use in the Okonomiyaki, can be sauteed for dinner, or thrown into a soup.
The toppings is what makes it special. I like to drizzle Japanese Kewpie mayonnaise, Hoisin sauce, hot chili sauce, chopped scallions, and pickled ginger. All these sauces can be found in most grocery stores these days if you don’t have them in your pantry.
1 teaspoon soy sauce
1/2 cup all purpose flour
1/2 cup tepid water
pinch of salt, pinch of pepper
Two handfuls of shredded cabbage
non stick fry pan, 11 inches diameter
plate for flipping
Mix the soy sauce, egg, flour, water all toghether with a whisk until smooth. Fold in the cabbage so it’s coated. Sprinkle on salt and pepper
Heat a non stick or cast iron pan to medium heat. Add olive oil to lightly coat the bottom of the pan.
Pour in the cabbage batter and form a circle almost to the edges of the pan. Should be about 3/4 inch thick. Let it cook uncovered for about 5-7 minutes until golden brown on the bottom.
To flip it, put a dinner plate or the pan’s lid on top and then flip it onto the plate or lid. Then slide it back into the pan and cook until browned on the other side.
To finish, drizzle your sauces on top and sprinkle with chopped scallions. Cut into wedges and eat while hot.
Let me know if you make this and feel free to tag me on Instagram @wherelizis